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This recipe was uploaded by alisontaafe
2.Heat the vegetable oil in a heavy-based pan and add several ginger pieces when hot (that is, add one piece of ginger to test the oil; it should sizzle as it goes in; if it doesn't, the oil is not hot enough). Fry all the ginger until golden and crisp and carefully remove from the oil using tongs or a draining spoon. Place onto absorbent kitchen roll to remove excess oil
3. Slice each scallop in half horizontally to make two pieces. Squeeze over all the lime juice and add the sugar and some sea salt and black pepper. Cure for half-an-hour
4.You should build the scallops in the small dishes or on the Asian spoons by placing a piece of scallop in first then topping with a small amount of diced watermelon. Add a thin slice of either fresh coconut or a sprinkling of dried coconut. Then add a small piece of fried ginger to each. Sprinkle some baby cress over all of the scallops
5.To finish this dish, drizzle olive oil. Don't forget to serve some teaspoons if you are using dishes. OK?
Some tips from Alison
•If you don't want to eat the scallops raw, pan fry for 20 seconds on a high heat in a little olive oil and allow to cool. Then marinade in lime juice
•Slice and fry the ginger, but not too early, or it will go soggy. Leave out, uncovered
•Cut and marinade the scallops about half-an-hour before. Remember to remove the scallops from the marinade after half-an-hour and then place them in the fridge covered. I suggest finishing these off and plating them up about one hour before your guests arrive